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Home >> Recipes >> Breakfast & Snacks

Patra | gujarati patra recipe

December 18, 2017 by Drashti & Bela Leave a Comment

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Patra Recipe | authentic gujarati patra recipe | patra recipe with detailed instructions and video recipe 

Patra is a traditional Gujarati snack (or as we say farsaan) made from arbi/colocasia leaves. This snack has all the flavours in it – sweet, spicy, tangy.

The procedure of making patra seems to be a bit lengthy, but it is very interesting and fun to make this delicious snack. You just have to follow the steps and you will be amazed to see them transform into a yummy snack.

What are Colocasia leaves?

Colocasia leaves are also known as are called as arbi ke patte or arbi leaves. These leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients.

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The process of preparing authentic gujarati patra can be divided into 4 steps :

  • preparing arbi leaves
  • preparing besan batter         
  • applying batter on leaves and roll them up + steaming
  • tempering

Serving Suggestions

You can serve this delicious snack with green chutney or fresh red chilli chutney. You can have a look at our chutney/accompaniments recipes.

More Gujarati Cuisine Recipes – 

Doodhi Muthia

Methi na Muthiya

Sukhdi/Gol Papdi

Lapsi

You may also have a look at our Breakfast/Snacks Recipes –
Vermicelli Pulao
Moong Dal Paratha
Indian Style Masala Pasta

Onion Rava Paniyaram
Baked Nutty Beetroot Tikkis
Besan Chilla with Carrot Paneer Stuffing
Spinach Corn Sandwich

gujarati patra recipePin

Patra | gujarati patra recipe

Author Name : Drashti Dholakia & Bela Dholakia
Patra is a traditional Gujarati snack (or as we say farsaan) made from arbi/colocasia leaves. This snack has all the flavours in it – sweet, spicy, tangy

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course farsaan, Snack
Cuisine Gujarati, Indian
Servings 4 people
Calories 406 kcal

Ingredients (1 cup = 240 ml) 

US Customary - Metric

For the Besan Mixture

  • 2 cup besan/chickpea flour
  • 2 tablespoon rice flour
  • ½ teaspoon turmeric powder/haldi
  • 1 teaspoon red chilli powder optional
  • 1 teaspoon coriander powder/dhania powder
  • 1 teaspoon jeera/cumin powder
  • ¼ teaspoon asafoetida/hing
  • 2 teaspoon garam masla powder
  • 1 teaspoon salt adjust to taste
  • 2 tablespoon grated jaggery/gur
  • 2 tabelspoon tamarind imli pulp
  • 2 tablespoon oil
  • 1 tablespoon lime juice
  • 1 teaspoon eno
  • 2/3 cup water or as required

Tempering and other ingredients

  • 15 medium sized colocasia leaves/arbi leaves
  • 3-4 tablespoon oil
  • 1 broken dry red chili deseeded
  • 1 teaspoon mustard seeds/rai
  • 1-2 green chillies
  • ¼ teaspoon asafoetida/hing

For the Garnish

  • 1 tablespoon sesame seeds/til
  • 2 tablespoon finely chopped coriander leaves/dhaniya

Instructions
 

For The Besan Mixture

  • In a wide bowl, combine besan, rice flour, oil, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, garam masala powder, hing, tamarind pulp, jaggery and salt. Add water gradually and make a thick batter.
  • Just before applying the batter on the leaves, add eno and lemon juice to the batter. Mix well. You will notice bubbles forming.

Making Patra

  • Add water in the steamer and pre-heat the steamer.
  • Soak leaves in water for 2-3 minutes.
  • Dry them properly using a kitchen towel.
  • Place the leaf on a clean dry surface and remove the vein from the middle of the back of the leaf using a sharp knife. Do this for all the leaves.
  • Apply lime juice by just rubbing the lemon over back-side of the leaves. This reduces the bitterness of the leaves.
  • Apply a thin coat of the prepared mixture evenly on the back of the leaf as shown in the video.
  • Now put another leaf over it upside down.
  • Spread the batter over the second leaf also. Put the third leaf over it inverted and apply batter over it.
  • Fold from both the sides and apply a small quantity of besan mixture on the folded sides.
  • Roll it tightly. We have made 5 rolls from total 15 leaves. That means 3 leaves for each roll.
  • Arrange these rolls on a greased steamer plate and steam for 20 to 25 minutes.
  • Turn off the heat, remove the rolls from steamer and let them come to room temperature.
  • Once it cools down, cut them into slices of medium-thickness.

For the Tempering

  • Heat oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds. When the seeds crackle, add slit green chillies and hing.
  • Now add patra pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
  • Garnish them with sesame seeds and finely chopped coriander leaves.
  • Serve patra with green chutney or imli chutney.

Video

Nutrition

Calories: 406kcalCarbohydrates: 39gProtein: 14gFat: 22gSaturated Fat: 2gTrans Fat: 1gSodium: 657mgPotassium: 521mgFiber: 7gSugar: 7gVitamin A: 27IUVitamin C: 3mgCalcium: 30mgIron: 3mg
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Filed Under: Breakfast & Snacks, Gujarati Cuisine Recipes, Healthy Recipes, No Onion No Garlic Recipes, Recipes Tagged With: appetizers, gujarati recipes, healthy, no onion no garlic

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